Description
This recipe describes how to make a creamy potato soup with cheddar cheese, garlic, and herbs.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced potatoes, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, blend a portion of the soup until desired creaminess is achieved. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
- Stir in milk and shredded cheddar cheese until cheese is melted and soup is heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, mash some of the potatoes with a fork before blending.
- Adjust the amount of cheese to your preference.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American